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Food Chemistry (group) PhD Projects, Programs & Scholarships

We have 8 Food Chemistry (group) PhD Projects, Programs & Scholarships

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  PhD Studentship Opportunity in Development of a novel processing control strategy for bacterial biofilm monitoring in the food industry
  Dr E Velliou
Application Deadline: 28 November 2019

Funding Type

PhD Type

Antimicrobial Resistance (AMR) is a phenomenon through which bacteria become resistant to standard decontamination methods, e.g., antibiotics, classical sterilisation.
  Defining diets to treat inborn errors of metabolism
  Dr T Johnson, Dr M Piper
Applications accepted all year round

Funding Type

PhD Type

Fully funded PhD scholarships are available for both Australian and international students through the School of Biological Sciences and Monash University.
  Precision nutrition in poultry: Examining the interplay between enzyme, vitamin and trace mineral supplements
  Dr D Scholey, Dr E Burton
Application Deadline: 14 November 2019

Funding Type

PhD Type

An exciting opportunity has arisen through a 3.5 year, fully funded poultry nutrition PhD studentship jointly funded by Alltech and Nottingham Trent University; primarily based at the University’s Brackenhurst Campus.
  Investigation of structure-activity relationship of ACE inhibitory peptides derived from food proteins
  Assoc Prof P Jauregi, Prof K A Watson
Applications accepted all year round

Funding Type

PhD Type

"Milk proteins are a rich source of bioactive peptides with a range of apparent biological activities, eg. antihypertensive, antioxidant and antimicrobial.
  Application of advanced analytical methods to study key aspects of health and disease
  Prof D Naughton
Applications accepted all year round

Funding Type

PhD Type

Considerable advances in the analytical capabilities of modern techniques afford a new horizon in the study of health and disease.
  Type 1 Resistant Starch: A journey through the gut (EDWARDSQ20CASE)
  Dr C Edwards
Application Deadline: 25 November 2019

Funding Type

PhD Type

Most adults in the UK are overweight or obese, and the food industry are urgently seeking to develop healthier processed foods. One solution is to replace ‘available starch’ in the diet with ‘resistant starch’ that is not digested to glucose in the upper-gut.
  Integrative approach to valorise vegetable waste
  Dr M Oruna-Concha, Assoc Prof P Jauregi, Dr L Methven
Applications accepted all year round

Funding Type

PhD Type

The FAO estimates that around one third of all food produced worldwide is not consumed, which represents around 1.3 billion tons per year, and is wasted throughout the whole food chain, from farmers to consumers.
  Developing Robust and Economical Micro-encapsulation Processes
  Dr R Smith, Prof J Litster
Applications accepted all year round

Funding Type

PhD Type

Micro-encapsulation (a technique of coating ingredients or additives) is a key method of protecting key ingredients in a broad range of industries, including foods, pharmaceuticals and consumer goods.
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